This Parmesan Baked Cod Recipe is so popular! It's even loved by toddlers and people who don't like fish! It's the best cod, and it's keto, low carb and gluten free!
Several years ago, if anyone would’ve told me I’d be head over heels for a cod recipe, my response would’ve been, “What you talkin’ ’bout, Willis?”
But this Parmesan Baked Cod with garlic butter blew me away and became an instant family favorite. And, it quickly became the most popular recipe on Cooking with Mamma C, garnering fans from around the world.
Allow me to explain. I once tried baccalà (that’s Italian for dried, salted cod) and decided I didn’t care for it. (But I recently made fried baccalà and loved it!)
I was completely unaware that baccalà had an alter ego — the moist, mild-tasting, sturdy, so-good-it-could-pass-for-a-poor-man’s-lobster fresh cod.
So, I didn’t eat cod for two whole decades.
What?!!
Yes, folks, I missed out on what has now become my favorite variety of fish. I’m so glad I eventually let a fish clerk talk me into making cod back in 2014.
That’s when I took my beloved Parmesan Chicken Drumsticks with Garlic Butter recipe and turned it into a baked cod dish. A gluten-free, low-carb, keto-friendly cod recipe that even picky eaters love. It's perfect for Lent or any night of the week!
Ingredients
The coating for the fish consists of freshly grated Parmesan cheese, lemon zest, paprika, parsley and garlic powder. The other key ingredients are butter and lemon. And don't forget the cod!
How to make Parmesan Baked Cod
See the card at the end of this post for the full recipe, but here's an overview.
- Mix freshly grated Parmesan with garlic powder and paprika.
- Add lemon zest and chopped parsley to the mixture. I use this zester (affiliate link).
- Dip the cod in melted butter, then dredge it in the cheese mixture, pressing it onto the fish.
- Drizzle any extra butter over the fish.
- Bake the cod at 400 degrees F for 15 minutes.
- Squeeze lemon juice over the baked cod.
The Parmesan-crusted cod comes out of the oven in a nice pool of garlic butter begging for bread to be dipped in it. If carbs and gluten aren’t issues for you, go for it!
Frequently asked questions
Now, since there are so many comments on this post, I’ll share my answers to some of the most common questions about this cod recipe.
Can I prep this in advance for company?
Sure! Earlier on the day you want to serve it, dip the cod fish in the melted butter and coat it with the Parmesan mixture. Then, refrigerate it in a single layer, covered lightly with foil instead of plastic wrap, which would stick to the coating.
Remove the pan(s) of fish from the fridge 15 minutes before the cod needs to go in the oven. You might need to bake the cod slightly longer than 15 minutes if your pans are chilled, so just cut into one of the thicker pieces to see if it’s ready.
Can I use frozen cod?
For best results, use fresh cod, but you can use frozen if you thaw it first. Make sure to pat the fish dry with paper towels.
Can I use fresh garlic?
Yes, several readers have substituted a chopped garlic clove for the garlic powder with great results.
What can I substitute for fresh parsley?
Try a teaspoon of dried parsley or dried basil.
Can I use bottled lemon juice?
Yes, use what you have. Next time, you can try it with the lemon zest and fresh lemon juice.
What if I don’t have paprika?
Skip the paprika and then, after the fish is cooked, see if it needs extra black pepper or even a bit of red pepper.
Can I make this with haddock?
Yes. Haddock can be used as a substitute for cod.
Would this work with shrimp?
Shrimp tastes delicious with these ingredients. Here is the recipe for Baked Parmesan Shrimp with Garlic Butter.
You also might like my other low-carb, gluten-free recipes using the garlic-Parmesan coating:
- Baked Parmesan Crisps
- Baked Parmesan Gluten-Free Onion Rings
- Baked Parmesan Jalapeño Poppers with Prosciutto (Gluten Free)
What to serve with it
Keto-friendly options include lemon broccoli, steamed asparagus or this carrot salad. Gluten-free sides with more carbs include rice or Amish Brown Butter Mashed Potatoes.
And if none of that matters, don't forget the bread!
More cod recipes to enjoy
Enjoy!
Parmesan Baked Cod Recipe (Keto, Low Carb, GF)
Ingredients
- ¾ cup freshly grated Parmesan cheese
- ½ lemon (zest, plus juice)
- 2 tablespoons fresh parsley (cut small or chopped)
- ½ teaspoon garlic powder
- 1 ¼ teaspoon paprika
- 3 tablespoons salted butter* (See notes. Use up to 5 tablespoons if you want extra butter sauce)
- 1 ½ pounds fresh cod
Instructions
- Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray. Place the grated Parmesan on a dinner plate and add the garlic powder and paprika.
- Wash the lemon and pat it dry. Cut it in half and make zest from one of the halves by using a zester or grater to shave off the yellow part of the skin, adding it to the cheese mixture.
- Rinse the parsley and pat it dry. Cut it with scissors or chop it before adding it to the cheese mixture. Toss the cheese mixture with a fork to blend it.
- Rinse the fish in cold water and rub your thumbs along the surface to see if there are any bones to remove. Pat the fish dry with paper towels.
- Melt the butter in a small pan on the stove or microwave it in a bowl. Set up an assembly line from left to right with the fish, the butter, the cheese mixture, and the sheet pan.
- Use a fork to dip each piece of fish in the butter on both sides, then in the cheese mixture, coating both sides and patting the topping onto the cod with the fork. Place the coated fish onto the sheet pan, top with any excess melted butter and bake for 15 minutes. The cod is done when it can be easily flaked with a fork.
- Squeeze lemon juice over the fish and serve with bread for dipping in the garlic butter (you can place the pan on the table for informal dinners) or spoon the butter over rice, mashed potatoes or polenta. Store leftover cod in the refrigerator for up to three days.
Video
Notes
- Use one garlic clove chopped or pressed instead of the garlic powder.
- Use dried parsley or dried basil instead of fresh parsley.
- Use bottled lemon juice if you don't have fresh.
- Use haddock or another thick white fish instead of cod.
- If you don't have paprika, add a little black pepper after the fish is cooked.
- If you don't have fresh cod, you can use frozen. Just make sure it's thawed completely and patted dry first.
Nutrition
(Recipe Source: Cooking with Mamma C. Originally published on November 17, 2014 as "Lemon Parmesan Cod with Garlic Butter" and updated now with additional photos and information.)
Sherri
Awesome recipe
Mamma C
Hi Sherri - Thanks for letting me know you enjoyed it!
Pat
This has got to be some of the best fish I have ever tasted—definitely a keeper!!
Mamma C
Hi Pat - It's definitely our favorite too! I'm so glad you enjoyed the cod. Thanks for taking the time to comment!
Scott and Jen
Very yummy. Little surprised you dont use a lil salt&pepper. We sprinkled kosher salt and some cracked pepper blend.
Minimizing carbs wife and I put the cod over mashed cauliflower.
Thanks Mamma!
Mamma C
Hi Scott - I'm glad you enjoyed it. For me, the salted butter and saltiness in the fresh Parmesan is enough, and Hungarian paprika has a kick of heat. Of course, you should always use salt and pepper to your taste.
Nelly
Hello again , I meant to say .... I'm serving two portions and I only have one portion in the freezer and I need to buy another portion. Will there be a big difference when preparing frozen and fresh?
Thx
Nelly.
Mamma C
The frozen cod would need to be thawed before cooking. It would be best to cook two fresh pieces of cod, but if you'd rather not buy an extra one, just know that the fresh one might have a better texture than the other one.
Nelly
Hi I was wondering I don't have salt butter only unsalted should I salt fish both sides well or should I also add salt to butter while melting but I worry I will over salt butter. Also I have 1 frozen cod loin will it feel different then the fresh when I buy1 more? Thank you
Mamma C
Hi Nelly - Just sprinkle some salt on the fish and don't add any to the butter. When it's done cooking, you can taste to see if it needs more salt.
Shirley
Wow that is such a good recipe. Our first time cooking fresh cod and it was delicious. Will be my go to recipe from now on for cod ect. Thank you!!.
Mamma C
Hi Shirley - This is my go-to recipe as well! I'm glad you enjoyed it and hope you'll explore some of my other recipes.
Charlie
Made cod last night, looking for a recipe without flour! Cut parsley in half, added 1/2TBL of oregano and basil.
Made garlic butter, minced garlic, minced parsley, olive oil and butter.
Added lemon juice. 15 seconds in microwave to melt.
Poured mixture into 13" glass baking dish. Put dry ingredients on glass plate, dipped both sides dryed fish in butter, then dredged on plate to cover, then back to baking dish. So i did not have to grease pan,
New part! Did same with fresh oysters.
After all was covered added rest of dry mixture on top.
Baked per recipe. Cod and oysters were fantastic!
Next time I might broil a minute or two to brown and crisp the top a little.
Simply wonderful... thanks
Mamma C
Hi Charlie - Wow! What a fabulous dinner you made! I love the addition of oysters. Thanks so much for sharing your tweaks.
Olga
Andrea, it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
Mamma C
Hi Olga - It's one of our favorites. Enjoy!
Philip
Do you add the butter to the fish pan before baking ?
Mamma C
Hi Philip - Yes, after dipping the fish in the butter and dredging it in the cheese mixture, pour any excess melted butter over the fish before baking. I've updated the instructions to include that info. Enjoy!
Jason
Fantastic recipe. I will be using this again. Only change I made was I use smoked paprika.
Mamma C
Hi Jason - Smoked paprika is perfect! I'm happy you loved this cod recipe. Thanks for letting me know!
Kristen
We’re doing more of a Mediterranean meal plan so do you think I could substitute olive oil for the butter?
Mamma C
Hi Kristen - It's tastier with the butter, but you can use olive oil, if you prefer. You'll need to add a little salt to compensate.
Latesha
I tried this recipie on shrimp, added some different Cajun seasoning to the mix and it was REALLY GOOD! Didn’t really too much like cod but the recipie itself was a HIT ! My fiancé enjoyed it as well over rice and with asparagus.
Mamma C
Hi Latesha - We love this with shrimp too! Here is my recipe for Baked Parmesan Shrimp with Garlic Butter. Cajun seasoning would be delicious. Thanks for letting me know!